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Preparation

Make rajas:

Roast chiles on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil chiles on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

When cool enough to handle, peel chiles, discarding stems and seeds (do not rinse under running water as this washes away flavor), and cut lengthwise into 1/4-inch-thick strips.

Cook onions with salt in oil in a 12-inch heavy skillet over moderate heat, stirring, until onions are tender but still have texture, about 10 minutes. Stir in chiles and cook, stirring, 1 minute, then season with salt.

Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf (it will become quite shiny; if you have an electric stove, hold leaf slightly above burner on moderately high). Place a piece of fish in center of square and season with salt, then top with 1/2 cup rajas and 2 tablespoons crema. Fold 2 sides of banana leaf over fish to enclose it, then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet. Assemble 7 more packets in same manner.

Bake fish packets in middle of oven 20 minutes, then transfer each to a large plate or shallow soup bowl. Cut ties of packets and open them (leaves are not edible). Drizzle fish with additional crema.

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Recent Reviews

Some notes on the recipe:
Since Mexican crema is difficult to find, a close analogue is sour cream mixed with a bit of milk (to thin it), some salt, and lime zest.
Banana leaves are available frozen from all of my local Asian markets (C Mart and H Mart are two big chains that carry them).

A Cook from Boston, MA /

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This was a great
meal to serve in
Mexico since we have
banana trees in the
garden.
It was wonderful
made with fresh
Dorado fish caught
locally. I did
add a pat of butter
before I wrapped it
up and served it
with
rice.
The package makes a
nice presentation
and lots of tasty
juices flow onto the
plate.
Delicious!!

casasuperman from San Pancho, MX /

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This wasn't very good. It took a lot of work for what was basically a steamed fish. The onions and chilies were good, but I wouldn't make it again.